Apple ginger chutney ~ Chutney recipe series

Apple ginger chutney ~ Chutney recipe series
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My daughter wanted to try green apples or so she declared one day after school. So with much enthusiasm we bought granny smith apples and proudly presented it to my daughter. Well, after several bites she made a silly face that signaled me she had suddenly lost interest in the granny smith. Her observation - its sour. Alas! what do I do with the rest of them at home. Almost instantaneously the thought of apple chutney formed in my head. I know that apple chutney was a classic with pork. That version of apple chutney is made with brown sugar, raisins, lemon juice or orange juice. I decided to do a Desi take on it. Here is the recipe from that experiment...

Ingredients
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Granny Smith Apple - 1 medium size (about 2 cups when cut into chunks)
Red onion - 1 medium size about (about 1 cup when cut into chunks)
Ginger - 2 tablespoons, cut in chunks
Green chilly - 4 numbers
garlic - 3 pods, sliced
Split Dalia (optional) - 2 tablespoons
Fresh Sage - 5-6 leaves
Asafetida - 1/8 teaspoon

Method
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1. Sauté in this order - Garlic and ginger first ~ 1 minute.
2. Add onions and green chillies ~ 3 minutes

3. Add apple pieces and sauté for about 5 minutes or until apple wilts.

5. Add split Dalia, sage leaves and a splash of asafetida. Turn the heat off. Close and let it cool.

5. Blend it. Season with south Indian style tadka (Crackle mustard seeds, urad dal and curry leaves).